Tag Archives: authentic

Chronicles from Madras

Having grown up going to erstwhile Madras where my grandparents lived, I have developed great fondness for the local food. In fact I thoroughly enjoy the varied flavours of food across Southern India. While I am otherwise a carnivore, vegetarian delicacies in Southern food appeal immensely to my palate, perhaps more than non-vegetarian too.

Madras Diaries, naturally, conjured up images of lip-smacking South Indian fare and opened a floodgate of memories too. This new restaurant which opens tomorrow, Ocotber 11, 2017, is located in Bandra West Mumbai off Waterfield Road.

The colourful and vibrant decor, with the Southern leitmotif conspicuously running through in the design elements, catches your eye immediately as you enter. The seating is cosy and offers sufficient privacy.

Neeti Goel of Nom Nom and Farhan Azmi of Basilico  have endeavoured to revive lost recipes and Chef Murugan and his team execute this with authenticity and precision.

The menu, looked inviting from word go and I was keen to try a lot of the delicacies from the South. The hint of innovation in some dishes on the menu enhances its appeal.

Cheese Chilli Jalapeno Idli in Masala Fondue was what we started with. The bite-sized idlis were delicious and paired well with the spicy fondue.

Jalepano Idlis with Cheesy Dips

The big idli swathed in the fiery podi got my instant vote. The ragi dosa, which came next, bore testimony to their efforts to cook with forgotten grains. The accompanying sambar is easily the best I have had in a long time in Mumbai. The podis- made with lentils and spices, packed a punch and the pachadis, were delectable and enhanced the dining experience. Some pachadis were curd based, others made from vegetables tempered with spices and curry leaves. The freshness shone through and I ate each one with relish.

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The food here struck me as authentic, clean and made with fresh ingredients. The contemporary twist in some cases was exciting and acceptable. The aroma of home-made ghee was evident in each dish. The options in each section- be it idlis, vadas, dosas or utthapams was tremendous.

Among dosas, Pesarattu made with green moong dal and Dhavangere Benne made with rice and urad dal were my other favourites. The coconut chutney was quintessentially home style and bursting with freshness.

If you happen to visit Madras Diaries during lunch, you can enjoy the light vegetarian meal  which showcases five treasured specials from the Southern region along with sambhar, rasam, curd, rice and the option of choosing two accompaniments from Dosai, Malabari Parotta, Appam & Chappathi.

Apart from dosas, idlis and vadas, there are a plethora of other options too. Choose from the crispy, flaky, soft Malabari Parotta, or the Kambu Roti made with pearl millet or the Chilly Parotta with Salsa and Onion Raita to be relished with vegetable kurma and raita. Pillowy soft ‘Appams,’  too are on offer and one can savour these with a hot vegetable stew or ‘ulli theyal,’ a gravy with onions and coconut.

How can you leave a South Indian restaurant without eating payasam? I too did not. I relished the tender coconut payasam as well as the chiku halwa or sapota kesari which was an absolute surprise.

Authentic Filter Coffee

You may enjoy the rasam shots during your meal, as I did, but a filter coffee at the end of your meal is a must.

Madras Diaries ensures you don’t necessarily have to trek to Matunga for authentic South Indian food. The fare on offer here is homely, rustic and mouth-watering.

I stepped out with a little bit of Madras on my palate.

Rating: 4/5

 

 

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Japan Just Got Closer Home

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A decade or ago, I was not such a fan of Japanese food and although I was exposed to this cuisine during my years in London, I was always reluctant to try it. Gradually I overcame this skepticism and became adventurous. And voila! I discovered I took to Sushi instantly.   Ironically, it was time to move out of London. Back home in Mumbai, it was only a few five star hotels that served Sushi at that time and naturally it was quite expensive.

Fortunately for me, in 2009 came a place called Sushi and More, started by Maido India. A premier take away and home delivery joint in South Mumbai, authentic and affordable Japanese food has been their mantra. Whenever I’d be that side I would always pick up some of my favourite selection of sushi. However, living in the Western suburbs, I’d always lament the absence of such a place closer home.

Naturally then, I was overjoyed when I discovered that Sushi and More was now going to deliver in Juhu and Andheri too as it has a state-of-the-art-kitchen in Juhu as well now.

A neatly packed box with Veg sushi, wasabi, soy sauce and gari, chop sticks et al in different compartments of the box arrived and another with non-vegetarian options. Tuna nigiri, California roll, spicy salmon roll,crabmeat gunkan, classic cucumber roll, tomato and cheese nigiri, bell pepper nigiri. Oh! there was so much to choose from.

Each sushi was almost like poetry on plate. In Japan, it’s believed that the dining experience starts first with the eyes. Mine certainly was.

The crab meat gunkan  was buttery soft and simply melt in my mouth. My palate was enveloped with pleasing flavours. This one was a sure shot winner.

I somehow have a weakness for the  sushi maki roll and cannot help marvelling the finesse with which chefs create these. This one was no different. Meticulously packed and pressed and bursting with fresh ingredients.  Freshness is key to a good sushi and this one scored high on this front. The vinagared edge was there but without being overpowering.

The California roll is my all time favourite and I simply devoured the ones from Sushi and More. Each piece offered a crunch, some creamy textures and a myriad flavours.

The quality of the ingredients used, their authenticity and value-for-money are unquestionable. It is the best you can get in the city.

Their menu does not just stop at sushi. They have a plethora of choices, including Bento Boxes, Gyoza, Yakitori,Tempura, Soups and Salads, created for every kind of discerning palate, including offerings like Super Prawn Tempura Sushi roll for sea-food lovers.

What’s more, they have a large selection for vegetarians too.

 

Satiated after a filling meal of an array of sushi, I am already planning my next order from Sushi and More.

Rating : 4.5/5

Delivering from :

Juhu to Andheri Lokhandwala – +91-7045909448 or +91-9930937285
Prabhadevi to Worli – +91-8691980673 or +91-8691980873
Tardeo to Colaba – +91-7506100886 or +91-7506100887

They also deliver Via: Scootsy, Swiggy & Zomato

Indulgently Indian

Thalis in Indian cuisine, are my weakness. The sheer variety and sight of small vatis or katoris with different dishes in a glistening thali attract me. The Grand Thali Feast at Soma, Grand Hyatt Mumbai which begins today and goes on until July 23, daily for dinner, naturally was something which beckoned me. I was fortunate to get a preview last night.

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Curated by Chef Vinod Singh Rana of Soma and his team, the thali looked delightful and appetizing as expected. In fact I even witnessed the thalis being set in the spotlessly clean and well-planned kitchen.

I opted for the Non-vegetarian option with laal maas, a typical Rajasthani preparation of mutton which is lip-smacking. Naturally, that was the first dish I tried and it turned out to be one of the best lal-maas preparations I have ever had. Often hyped, it disappoints owing to too much spice and a rich and heavy gravy. But this one was a palate-pleaser. The yogurt was just right, as were the other spices and the texture of the succulent mutton pieces, slow-cooked, were just the way I enjoy mine.

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The other dishes on my thali included Rajasthani bhindi, sev tamatar, batata-nu-shaak, kadhi, dal, khichdi, thepla, rotla, puri, rice and of course lot of farsan in the form of khandvi, dhokla, samosa, patra made of arbi leaves, et al. Each dish was distinct in its flavours and textures and obviously painstakingly prepared. The taste of each Rajasthani and Gujarati dish was authentic with no room for compromise.

Desserts were the highlight of my meal with malpua and rabdi and of course the quintessential, moong dal halwa, as I have an incurable sweet-tooth.

The quality of ingredients was expectedly the best and the flavours shone through with ease. A sumptuous meal, perhaps difficult to finish, but enjoyable nevertheless. I was satiated. The meetha paan served in a traditional manner was the perfect finale to this grand thali meal.

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One can also enjoy an array of delightful cocktails and mocktails themed to compliment the menu from their a la carte beverage menu.

Given the variety and the fact that it is unlimited, as well as being priced at an all inclusive price, at Rs 999 for veg and Rs 1111 for Non-veg, this thali is a steal and every gourmand fond of the diverse flavours of Rajasthan and Gujarat must head to Soma soon. Furthermore, the thali has 4 rotational menus, so even if you land up more than once in the ten days, you are likely to experience a new set of dishes.

Rating: 4/5

 

Grand(eur) all the way

Visiting any place in Gujarat always excites me as the State is so rich in art and culture and the prospect of getting a glimpse of that, in itself is an attraction.

So when Vadodara, beckoned, as Surya Palace, the iconic hotel in the city of Vadodara was being rebranded to Grand Mercure Vadodara Surya Palace, it was reason enough to pay a visit.

Chukh chukh chakh chakh Bombay se Baroda tak. Rishi Kapoor’s famous song from the film ‘Rafoo Chakkar’ was playing in my head as I travelled by train to Vadodora, albeit from Surat.

Surya Palace is synonymous with Vadodara and boasts of warm hospitality, great food and impeccable service. But of course I needed to experience it for myself. Add to that the involvement of the world famous AccorHotels now, so the expectations were really high.

The warm welcome and smooth check in won my heart instantly. But it was the lobby with a display of a plethora of art works that caught my attention. I was mesmerized.

From the sculptures by Nagji Patel in the porch and the ceramic works of P. R. Daroz, Jyoti Bhatt, along with display of Padma Vibhushan Prof. K G. Subramanium’s paintings, it was like walking into a beautiful art gallery. That itself gave me an insight into the rich heritage of this hotel and its connect with the city of Vadodara.

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My well-appointed room with warm earthy colours, beautiful paintings and replete with amenities, appealed to me instantly. The attention to detail struck me as outstanding. Bharat Kumar Gupta, the Front Office Manager and his team were omnipresent, always ready to assist and help at any time of the day or night.

Deluxe King Room - Gand Mercure Vadodara Surya Palace

Jean-Michel Cassé, Chief Operating Officer, India & South Asia, AccorHotels rightly said, “Grand Mercure is a cultural touchstone in each destination, capturing guests’ imagination and bringing local stories to life.” It certainly held true for Grand Mercure Surya Palace Vadodara.

Piyush Shah, Managing Director, Jindal Hotels Ltd with Jean-Michel Cassé, Chief Operating Officer, India & South Asia, AccorHotels at the launch of Grand Mercure Vadodara Surya Palace

The food, which is always the pivot of my existence, in more ways than one, surpassed my expectations. I expected to eat only Vegetarian food in Gujarat and perhaps only local delicacies, but Executive Chef Sudhakar Angre’s prowess in Non-vegetarian food at each meal surprised me at Azure, the all-day dining restaurant.  The quality of ingredients, the presentation and cooking methods used were impressive. No where was there an instance of spices overpowering the flavours. The ingredients were the hero. The sheer variety offered at each meal was amazing. From chicken quesadillas to lamb rogan josh and from panki to undhiyo, there was everything on offer. The Mediterranean offerings were equally lip-smacking. The local food was of course a treat for our taste buds- khaman, fafda, jalebis, sev tameta nu shaak etc

Vanilla the delicatessen, was hard to resist each time we stood in the lobby as the display of freshly made desserts, cookies, cakes, was alluring.

Just when I thought, I had sampled it all, the traditional Gujarati thali served to us for dinner on our last night there, swept me off my feet. The spread in the thali was expectedly varied, but the authenticity of the dishes and the manner in which it was served, left me awe struck. The local breads of Gujarat served were outstanding as were the aamras, kadhi, dal, undhyo, bhindi. It was a feast fit for royalty.

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The cultural function organsied by the Hotel giving us a peek into Gujarat’s rich cultural heritage was a treat as was the visit to places of interest like the Laxmi Vilas Palace and Fateh Singh Museum.

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Rajesh Gopalakrishnan, General Manager, Grand Mercure Vadodara Surya Palace said, “Grand Mercure Vadodara Surya Palace will provide a unique dimension for guests staying at the property. With a distinctive portfolio of accommodation, dining destinations and MICE facilities, we are set to define new standards of hospitality and look forward to cater to the city’s growing tourism and business activities.”

Well, if the launch and my personal experience was anything to go by, the 146 room, Grand Mercure Vadodara Surya Palace certainly was all set to achieve this and more.

Aabar Khabo : Once is not enough

My connection from Kolkata, actually erstwhile Calcutta, is from birth. Yes, I was born and brought up in the City of Joy which I still sorely miss. Naturally then, Bengali food is my comfort food and I thoroughly enjoy the cuisine and all its nuances.

To visit the MoMo Cafe at Courtyard by Marriott Mumbai to try The Kolkata Konnection, Bengali food festival was a trip down memory lane for me.

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Curated by Executive Chef Avijit Deb Sharma and his team, including a chef from JW Marriott Kolkata, it was indeed a spread any gourmand would look forward to. The Bengali dishes were a part of the buffet spread, which of course offered other cuisines too, catering to wide palate. There was a separate counter with phuchka Kolkata’s version of pani puri) and jhal muri, the quintessential street food of Kolkata. And of course a separate section serving the lip-smacking Bengali starters, chicken cutlet, fish fry, vegetable chop et al.

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I bit into the fish fry and memories came flooding. I have grown up enjoying this delicacy in South Calcutta where I grew up at several places, but Mukherjee sweets in Ballygunge Place, being my all time favourite. This one was close. The fish fillet wrapped in spices, coated with breadcrumbs, was fried to perfection. Comforting and familiar flavours. The dhonepatta  bhaja or coriander fritter was spicy and fragrant. The chicken cutlet with chicken mince was delightful as was the vegetable chop with the characteristic beetroot, potatoes and groundnuts. I was off to a great start and was enjoying every morsel with kasundi or the mustard dip.

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The mains were a feast fit for the kings. The thaal or a huge thali with several katoris or vaatis was a treat for the eyes. Kosha mangsho or the onion based slow-cooked mutton preparation, cholar dal, alu posto, ilish or Hilsa fish, malai chingri or the creamy prawn curry, begun bhaja, kodaishutir kochuri or green peas puri and of course the pulao, fragrant with ghee and roasted nuts and raisins, was what my meal comprised. The lebu (lemon) chatni, tomato chutney and aamer (mango) chutney were also served along, as no Bengali meal is complete without these.

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The dishes were simple and cooked home-style. The flavours were authentic replete with the Bengali spices and ingredients (mustard oil, paanch phoran, gobindbhog rice, gondhoraj lebu) and the melange of textures, absolutely delightful.

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Not only was the meal delicious in terms of its taste and flavours, but equally a nostalgic one for me as I sat recounting endless occasions when I had sampled those dishes at home or with friends and family.

Rosogulla and aamer (mano) sandesh was what I finished my meal with.  Both got my vote. But of course there were other Bengali desserts on offer too.

I left MoMo Cafe happy and satiated, stuffing a Kolkata meetha paan in my mouth, with the smile not leaving my face.

On till June 24 for dinner, this Bengali food festival is a must try for those who relish Bengali food and others keen to experiment.

Rating : 4/5

 

 

 

 

 

Lucio: Celebrating the flavours of Goa

The Goan in me is perpetually craving authentic Goan food, even when I am in Goa or perhaps more so as chances of getting home style food there are stronger.

Lucio at Radisson Blu Resort, Cavelossim South Goa proved to be the perfect choice. The Goan cuisine Master chef Peter Araujo was in command and the menu there, read like a dream for me.

Soups, Starters, Goan curries, Rice, Breads, Desserts- the menu offered them all. And yes, there were vegetarian options too.

The decor is chic and contemporary and the lay out  with wooden tables and chair, neat. The natural light filtering in, gives it a warm vibe.

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My spinach and potato soup was replete with subtle flavours. The texture was sufficiently creamy. The prawns rissois, were delectable- creamy prawns in a white sauce, generously filled in a karanji -shaped choux pastry case and deep fried. Of course the menu had abundant choices- crispy fried prawns, calamari, croquettes and more.

Cashew xacuti, red rice, mutton sukhem and Goan fish curry along with sannas and prawns kismur was what we opted for.

The fish curry was tangy and subtly spiced, just the way I like it. The freshly ground coconut paste, was adeptly blended into the curry, so as to give a hint of the flavour, without revealing the crunchy texture. It paired well with the red rice and made me nostalgic. This was truly home cooked food.

The cashew xacuti was unique. Spicy but not overpowered with masala. The coconut here too was well-meshed with the gravy. The kismur struck me as unusual- the melange of textures and flavours was perfect.

Chef Peter obviously displayed his skills and mastery even in the simple home-style meal he served us. In fact that to my mind is a tough task and he succeeded with flying colours.

What can I say about the mutton sukhem? the pieces of mutton were succulent and the masala wrapped over it, just perfect- no overdose of gram masala or chillies. Tantalizing the taste buds but not drowning the flavours in the spices.

Vegetarians need no fret- foogath, varan, rissois, mushroom xacuti are all available for one to gorge on.

The simplicity of the meal was what blew me off completely. The spices used were of the best quality, the cooking methods authentic and the resultant dishes, just the way Portuguese and Goan families would eat.

No meal in Goa is complete without the customary date and black jaggery pancakes- Alle Belle. This was exceptionally well-made and the filling simply melt-in-the-mouth.

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The staff is pleasant and willing to assist and the dishes, flawless. Along with Chef Peter, Chef Leon deserves a mention for his extraordinary communication skills apart from being a great and knowledgeable chef. Brajendra the Asst. F&B Manager was exceedingly hospitable and helpful

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I stepped out with a smile on my face after having relished a traditional Goan meal sans frills or modern twists.

Greco : Simply Greek in Goa

A cheerful vibe envelopes you as you enter the Greek cuisine restaurant Greco replete with pristine white and bright blue decor – quintessentially Greek. Although located at Radisson Blu Resort, Cavelossim in South Goa, the separate entrance with the menu placed outside, gives you an option to enter this place, without having to go through the Hotel.

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The striking decor actually transports you to Greece and you could well be in a taverna with a relaxed setting. An arch way leads you to the outdoor seating which is of the inimitable courtyard style and offers a spectacular view. Of course, there is ample seating inside too. In fact the plush interiors, with a swish, well-stocked bar and the mood lighting creates an unparalleled atmosphere.

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A  simple but complete menu largely representative of Crete island in Greece,  is palced before you. However, there are other specialities from other parts of Greece too, giving a diner an insight into this cuisine. The menu has been cleverly crafted by Chef Stelios, a native of Greece. Sea food expectedly abounds in the offerings.

My Psarosopa is a medley of sea food flavours- subtle and comforting. The sea food stock has been cleverly used and is not overpowering. The Greek Mezze here is quite different from the various versions that are often passed off as the original mezze. The tzatziki is bang on in flavours and textures. The kalamata olive paste wows my palate as well, but it is the aubergine salad which unexpectedly stands out. With the warm pita bread dipped into these in turns, I relish every morsel I eat.

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The garides saganaki- a simple but flavourful prawns dish in tomatoes with a dash of ouzo (liqueur) perks up my taste buds. The prawns are fresh and of a superior quality. The tragani feta bursting with fresh flavours, encased in a crisp covering drizzled with honey, with a characteristic sweet and savoury flavour, was the piece de resistance for the evening. It clearly bore testimony to the chef’s mastery over his craft.

The gyros chicken is well-made too. Sea food and poultry apart, for hard-core carnivores, there is a fair amount to choose from. Vegetarians need not despair as there is ample variety too.

My dessert is special, yet, traditional. Galaktoboureko – a sweet and sour cream on a pastry crust immersed me in a food coma. A bite into the crispy phyllo and the creamy semoilna custard filled one’s mouth. Made to perfection, it was a dessert which left you satiated and yet, craving for more.

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I observed that nowhere in my entire meal, did the spices (although minimal) drown the flavours of the core ingredients and the chef had donejustice to all the ingredients by using simple cooking methods.

The use of extra virgin olive oil, ouzo and fresh authentic ingredients adds the right amount of punch and flavour to the dishes. The food is high on flavours and the quality of the ingredients, shines through. It is simple and uncomplicated fare.

If a cocktail is what you fancy, the bartender behind the glitzy bar will make you something to your taste. And of course the selection of wines will lure you as well.

The staff is well-informed about the menu and the service is quick and alert.

Greco truly surpassed my expectations and I felt that for the first time in India, I had a Greek meal which was an honest representation of this simple but flavoursome cuisine.

Rating: 4.5/5